A MARKET TOUR WITH CHEF DAVID and cooking in the Los Dos kitchen are part of the hour-long program, “The Martha Stewart Show.” Together, they cook one of the Yucatán’s most elaborate dishes: Pavo en Relleno Negro. This was the first time Ms. Stewart filmed an entire show outside the United States. Watch clip

THE TREASURES OF YUCATÁN CUISINE are the focus of all 13 episodes in the fifth season of celebrity chef Rick Bayless’ “Mexico: One Plate at a Time”, broadcast on PBS. In this episode, Rick visits Chef David Sterling at Los Dos to taste an updated classic – Sopa de Lima. Watch the video.

WORLD'S TOP COOKING SCHOOLS

LOS DOS IS RANKED AMONG THE TOP COOKING SCHOOLS IN THE WORLD in Travel & Leisure's "The Food Issue". "T+L's Global Guide to Cooking Schools" features "Our 25 favorite culinary adventures (which) range from half-day sessions to weeklong courses." Read full article. – New York: Condé-Nast, April, 2013.

MERIDA IN BLOOM

"ONE MORNING I ACCOMPANIED STERLING on his usual Sunday tour of the food markets. With his blondish hair, tiny goatee and steel-rimmed glasses, he is clearly an outsider, but he chatted away in Spanish with the peasant women who had come to sell food. Sterling knew all the ladies, and they treated him with fondness, offering little extras for free, patting his hand." – By Amy Wilentz, for Condé Nast Traveler, July 2012.Read the article.

DAVID STERLING'S YUCATAN

International Taste & Travel featured Sterling on the cover of the Summer 2011 issue, and an excerpt from his cookbook was published as the introduction to an entire section devoted to Yucatán. "I have a feeling we're not in Mexico anymore. . . The first thing I make clear to my students when they arrive at my cooking school, Los Dos, in Mérida, is that they are not in Mexico, they are in Yucatán. Our cuisine is Yucatecan, not Mexican. Hopefully they are not terribly disappointed when they realize that we will not be making mole in class."

FOOD JOURNEYS OF A LIFETIME

ONE OF SERIES OF BOOKS PUBLISHED BY NATIONAL GEOGRAPHIC, this one takes the reader to "500 Extraordinary Places to Eat Around the Globe." Los Dos is one of the few destinations listed in Mexico. – Washington, D.C.: National Geographic Society, 2009

SUNDAY MORNING, YUCATÁN

"WHILE VISITING FRIENDS IN MÉRIDA, in the Yucatán, a couple of months ago, I looked up David Sterling. Mr. Sterling is an expat Sooner (he was raised in Oklahoma City and claims to have been 'weaned on chili') who lived in New York before leaving the city not long after 9/11. He wound up in Mérida and never looked back." – By Mark Bittman, April 23, 2008. Read full article

FLAVORS FROM THE SOUTHEAST

"IN MÉRIDA, CHEF DAVID STERLING prepares for ELLE some of the typical Yucatecan dishes that he teaches in his cooking school, Los Dos, where locals and foreigners alike come to learn the secrets of this delicious regional cuisine." The recipes: Sikil P'aak,Sopa de Lima, Pescado en Tikin-Xik and Caballeros Ricos.– ELLE, September, 2007

MÉRIDA'S MOMENT

"LOS DOS, MERIDA'S FIRST Yucatecan cooking school, is located in the lavish colonial residence of David Sterling. No culinary dilettante, he holds forth on the history of Yucatecan cooking techniques." – Travel & Leisure, December, 2004Read the article.

NEXT STOP: MÉRIDA

MÉRIDA WAS SPOTLIGHTED in the Travel section of The New York Times as a "hot" new destination increasingly on the radar of savvy travelers. Chef David Sterling and Los Dos are recommended. – 12 March, 2006 Read the article.

EDIBLE HISTORY

MEXICO: 50 GREAT DESTINATIONS as featured in National Geographic Traveler. "American chef David Sterling, who runs the Los Dos Cooking School in Mérida, where he teaches classes in cocina Yucateca, calls Yucatecan cooking 'the first fusion of European and New World cuisines.' – By Elaine Glusac, September,2008.

TASTE OF TRADITION

"FOLLOW YOUR NOSE (and the grumblings of your stomach) to Chef David Sterling's school, Los Dos. He has the right idea about cooking in Mexico. Use what's fresh, what's local, and try regional recipes. Add a pinch of Yucatec history, a smidgen of Maya culture and you have a tasty recipe indeed." By Jeanine Kitchel for The News, September 23, 2007

LAYERS OF FLAVOR

"SPANISH, FRENCH AND DUTCH influences make Yucatecan cuisine like no other. In a nod to Yucatecan cooking before European immigrants arrived in Columbus' wake, Sterling prepares Maya fritters called Polkanes, corn dough filled with a mixture of ground toasted pumpkin seeds and beans." By Nancy Maes for Plate, July/August 2007

OFF THE BEACH AND INTO THE KITCHEN

"CHEF DAVID STERLING'S KITCHEN is a work of art, trimmed in locally made tile, overlooking the lush courtyard and laid out for classes with a large central island." – By Zora O'Neill, June 24, 2008.Read full article.

BRING HOME THE EXOTIC

SPONSORED BY KAHLÚA AND CONDÉ NAST TRAVELER and broadcast on the Oxygen Channel, this program features Chef Sterling preparing the giant traditional tamal – mucbilpollo – in celebration of Yucatán’s Day of the Dead festivities. He updates the classic with lots of Tabascan chocolate and – guess what? – a soupçon of Kahlúa! Watch the video.

THE PLEASURE ZONE

CHOCOLATE’S SENSUAL PLEASURES are explored in this program for a Canadian travel channel in which a young couple visit Yucatán on a quest for greater intimacy in their relationship. Never quite realized how sexy chocolate is? Watch Chef Sterling toast and grind the Maya way! Watch the video.